MADEIN AMERICA

Recipes from Us to your. We specialize in canning and drying recipes for your home storage. If you have a special request for a canning or drying recipe e-mail us and we'll try to find it for you! If you have a favorite recipe, we would love to have it!

Wash and peel apples, you may leave peelings on if you like them with them on. Optionally drop fruit in an ascorbic acid bath to prevent browning. I use concentrated orange juice in water or sometimes white vinegar. I don't usually use ascorbic acid. This is something purely personal, after all these are your dried apples.

For indoors start dryer at 130 degrees, increase to 165 degrees after about 1 hour. I turn my apples often. If you are using a cooking sheet in the oven be sure to spray with pam or use oil on soft cloth so apples won't stick. You don't want excess oil on pan, just enough to make the apples not stick. When most of the moisture has left the fruit, lower the temperature to 145 degrees and regulate it between that temperature and 130 degrees as needed to prevent scorching. Stir and turn fruit on trays frequently as it finishes drying. Apples should dry in 6 hours or less under controlled heat.

For Outdoors dry in the sun for 1 to 3 days. Some say sulfuring is required but I personally never use it, I like mine natural and I have had mine last for years. Place the fruit one layer deep on trays and cover with cheesecloth or other light fabric during drying. If you use screen be sure and don't use galvanized, use fiberglass screen you get at the hardware store, its cheap and you can make drying trays quite easily. My father made me years ago an enclosed dryer for outside, I love it...

In large bowl beat butter with an electric mixer on medium for a minute. Add granulated sugar and beat until light and fluffy. Beat in eggs. Add pumpkin, milk and vanilla. After pumpkin is mixed in add flour mixture and beat on low until mixed together. Don’t mix too long.

Fill baking pans, can fill 3 round pans. Bake 25 to 35 minutes, check to see if done with toothpick. Cupcakes take about 15 minutes.

Cool cake then frost with your favorite frosting, I like sour cream sugar frosting with vanilla and orange. There is a frosting recipe at the bottom of the page and another version of a pumpkin cake.

Plum Jam, Canned Tomatoes, Canned Peaches, Apricot Jam.

Need a recipe? Let us know..

Syrups
for canning (I
prefer the extra light and go a little lighter on the sugar, I feel if
I want a lot of sugar I can add it when I open them up in my recipe, maybe
I'll want to use honey).

Recipe yields 1 1/2 cups (although I usually double it but it’s just
as easy to only make a half batch)

Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
I remove the pot from the heat; add vanilla and return to
cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the
fridge!

Canned
Peaches

2 to 3 pounds
peaches per quart
Sugar
Water

To prepare
peaches: Wash peaches; dip in boiling water 30 to 60 seconds; immediately dip peaches
in cold water. Slip off peel. Cut in half; pit. Cling peaches are easier
to cut into halves if a pitting spoon is used to loosen the pulp from
the pit. Push the spoon through pulp from the stem end to the end of the
pit, cutting pulp from the pit. If a pitting spoon is not available, use
a knife to cut through to the pit; begin at stem end and follow crease
to blossom end; continue cutting on opposite side. After cutting, hold
a peach in half in each hand and twist in opposite directions to separate
half's.

I
prefer raw pack.

Raw Pack: Peel peaches; cut in half and
pit. Treat to prevent darkening. Make a light or medium syrup; (I prefer
a light syrup, syrup recipes at bottom), keep syrup hot. Drain peaches.
Pack peaches cavity side down, layers overlapping into hot jars. I use
a wooden spoon to put peaches into jar with, lay the peach on top of the
wooden spoon and put into jar, they will lay nicely, if you want to just
throw them in remember they are your peaches you may do as you like..
Leave a 1/2 inch head space. Remove air bubbles by running a knife or
plastic tool around sides, try not to cut the peaches. Adjust two-piece
caps, always use new caps, make sure your screw on rims are not bent,
you want your peaches to seal.
Process pints 25 minutes, quarts 30 minutes in a boiling-water canner.

Hot
Pack: Peel peaches; cut in half and pit. Treat to prevent
darkening. Make a medium or heavy syrup. Drain peach's. Cook peaches on
layer at a time in syrup until are hot throughout Pack hot peaches into
hot jars, leaving 1/2 inch head space. Ladle hot syrup over peaches, leaving
1/2-inch head space. Remove air bubbles. Adjust two-piece caps.
Process pings 20 minutes, quarts 25 minutes, in a boiling water canner.

Note: If
peaches are juicy, measure peaches after pitting and peeling. Add 1 to
2 cups to each 5 quarts peaches. Cook peaches slowly until sugar dissolves
and peaches are hot throughout. Pack and process as for canning peaches,
hot pack. If there is not enough syrup add boiling water to cover peaches
leaving 1/2 inch head space.

Always
check your canning books recipe before canning as it may change for your
area depending upon the altitude.

Stir in thoroughly 1 cup at a time
4 1/2 to 5 cups sifted all-purpose flour

Mix and knead all ingredients until the dough is even in color and smooth,
not crumbly or dry. Place dough on a cookie sheet and roll out to about
1/4 inch thick. Place your pattern on dough and cut out pattern, remove
the excess (you can reuse it). Bake dough at 375 for 10 to 14 min. You
should not be able to touch the gingerbread and leave an imprint. Immediately
after you remove gingerbread from oven, place pattern back on ginger bread
and trim it (gingerbread will spread while baking). Do this while gingerbread
is still hot. If you wait for it to cool it will become hard and break
if you try to cut it.

Gingerbread Icing

4 cups or 1 lb of powdered sugar
3 Tablespoons Meringue Powder

Slowly add 6 to 8 Tablespoons warm water
Beat Frosting until stiff peaks form
Keep frosting bowl covered with wet towel while you are decorating or
it will dry out.

Make your dip with mayonnaise, lime juice, and chili powder and stir then put in refrigerator until you are ready to eat. You may also use this dip with your French fries or whatever, even on a sandwich

Directions:
Cut a ½” slice of the top and bottom of each egg (or enough to expose the yolk). Save the tops for later use.
Carefully remove the yolks being careful not to tear the whites. (This takes a bit of skill.) Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt and vinegar. Mix until blended then assemble chicks.